Bundt Pan Jalapeno Poppers
- Preheat oven to 375 degrees F. While wearing rubber gloves, slice the stems off of the jalapenos. Run the tip of a knife around the inside of the pepper and scrape out the seeds. Rinse to remove any remaining seeds. Place the jalapenos cut sides up in a bundt pan.
- In a medium bowl combine the shredded cheeses, cream cheese, sour cream, diced green chiles and spices. Mix with an electric mixer until thoroughly combined. Transfer mixture to a 1-gallon zip-top bag. Cut off one corner of the bag. Pipe mixture into peppers. Cover pan with foil.
- Bake for 45 minutes. Meanwhile in a small skillet melt butter over medium heat. Add panko and chili powder. Cook, stirring often, until panic is lightly toasted. Remove pan from oven. Remove foil and top peppers with panko. Serve.
From the Test Kitchen
Prepare recipe through step 2. Cover and refrigerate up to 3 days before continuing as directed in step 3.